Pickled Herring Platter

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Zabar's

📍 Where this dish comes from: Upper West Side, Manhattan, New York City · Zabar’s
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Pickled Herring Platter, plated and ready to serve

Pickled herring is a genuinely old-school Ashkenazi starter, and it rewards a little patience — a full day in a simple vinegar brine turns the fish tender and mellow, ready to serve straight from the fridge with almost no last-minute effort.

What You’ll Need

Ingredients for Pickled Herring Platter

Pickled Herring Platter

Silky herring fillets marinated in a light vinegar and onion brine, served chilled.
Print Recipe
Prep Time: 1 day 15 minutes
Total Time: 1 day 15 minutes
Course: Appetizer
Cuisine: Jewish
Servings: 6 servings
Calories: 190kcal

Ingredients

  • 1 lb herring fillets skin removed
  • 1 cup apple cider vinegar
  • 1/2 cup water
  • 2 tbsp granulated sugar substitute
  • 1 sweet onion thinly sliced
  • 1 tsp whole black peppercorns
  • 2 bay leaves

Instructions

  • Cut herring fillets into 1-inch pieces and place in a clean glass jar or container.
  • Whisk together vinegar, water, and sugar substitute until dissolved.
  • Layer the sliced onion in with the herring, and pour the vinegar mixture over top.
  • Add peppercorns and bay leaves.
  • Cover and refrigerate at least 24 hours, ideally 48, before serving.
  • Serve cold, straight from the marinade.

Nutrition

Serving: 1serving | Calories: 190kcal | Protein: 17g | Fat: 11g | Fiber: 1g
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Cooking Pickled Herring Platter in the kitchen

Health Benefits

  • Herring is an excellent source of omega-3 fatty acids and vitamin D.
  • A naturally low-carb starter with no added fat beyond what’s already in the fish.
  • The vinegar brine requires no cooking, making this one of the simplest dishes in the chapter to prepare.
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